Canola protein isolate functionality III

Details Canola protein isolate functionality III Canola protein isolate functionality III

2007-05-01

2007-05-01

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

C426S590000, C426S635000, C426S656000, C426S629000

Reexamination Certificate

active

10507339

ABSTRACT:
A canola protein isolate having a protein of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from the settling of a solid phase of a dispersion of canola protein micelles.

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Morris, Charles. “New Technology Isolates Canola Protein”. Food Engineering. Published May 1, 2001.
Murray. Asia Pacific Food Industry. Published Apr. 2001. pp. 30-34.
Journal of Food Science, Institute of Food Technologists, Chicago, U.S.A. (Yew-Min Tzeng et al) vol. 53, No. 5, Sep. 1, 1988 pp. 1537-1541.
Gewinnung Von Proteinisolaten Aus Verschiedenen Rapssamen-Varietaten (Kroll J et al) vol. 29 No. 10, pp. 1025-1028.
Asia Pacific Food Industry, AP Trade Publications, Singapore, SG, Murray et al (Apr. 2001) pp. 30-34.

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